Filé Gumbo Bar

This heavily seasoned stew is anything but tiny. Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety peanut-butter-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice and topped with a sprinkling gremolata

Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order

This heavily seasoned stew is anything but tiny. Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety peanut-butter-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice and topped with a sprinkling gremolata

A creamy succulent cheese mixture with sautéed crawfish tail meat and the holy trinity of aromatics (onions, celery, and bell peppers), smeared on fresh Leidenheimer French bread and baked till golden brown

Succulent wild caught crab claws sautéed in our cajun butter

A time-tested pimiento cheese recipe served chilled served with crostinis or cracklings

Quintessential spicy Andouille smoked pork sausage, Cajun Cracklins, a spicy deep-fried tradition in South Louisiana culture and fried Boudin balls, meticulously made from pork, rice, and various vegetables. Garnished with house Creole mustard and spicy pickled beans

Sweet-flaked black drum fish fillets, jumbo shrimp, and shucked oysters encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce

A Louisiana classic. Plump shrimp cooked in garlic spicy butter to make a very flavorful oil for hunks of crisp French bread to soak up the sauce

Mac and Cheese with succulent crawfish tails, a creamy, cheesy sauce, with a little garlic and sautéed onions all cooked in a cast-iron skillet. Finished with a little toasted bread crumbs and served with a hot beignet

A warm, smokey spin to this classic. Leafy hearts of romaine, lightly charred and finished with a drizzle of creamy house-made Creole mustard Caesar dressing, fresh croutons, parmesan cheese shavings, and a grilled lemon wedge

Tender, thinly sliced collard leaves mixed with a citrus black-eyed pea succotash, bacon lardons, and candied pecans, and dressed with a malt vinegar and molasses vinaigrette

Pronounced (muff-uh-LOT-uh). A traditional New Orleans sandwich influenced by Italian immigrants, stuffed with ham, salami, mortadella, provolone, Swiss, and marinated olive salad on Leidenheimer muffuletta bread. Served hot or cold with house-fried potato chips or salad

An American classic originating in 1929 during the streetcar strike in New Orleans. The Martin brothers gave away these amazing free sandwiches to the strikers, the poor boys. This sandwich is served with crispy lettuce, fresh tomato, and homemade rémoulade sauce on Leidenheimer-baked French bread with your choice of fried shrimp, oysters, or grilled andouille sausage. Fried or blacked Drum Fish +6. Served with house-fried potato chips or salad

8oz Angus Beef Burger served on a tossed brioche bun with our house remoulade sauce, melted French Comté cheese, and a smear of zesty bacon and onion relish on a bed of arugula. Served with house-fried potato chips or salad

This heavily seasoned stew is anything but tiny. Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety peanut-butter-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice and topped with a sprinkling gremolata

Vegetarian gumbo is traditionally served during the Lenten season. It starts with a vegetarian roux base, hearty leafy vegetables (Swiss chard, collard greens, black kale, and parsley), and the holy trinity, and is finished with Cajun spices, fresh herbs, and reduced white wine. Served with white rice and topped with a sprinkling gremolata

A one-pot wonder born from Spanish colonists adapting their beloved paella with local ingredients in Louisiana during the 1700s. Our jambalaya starts with a dark brown roux, tomato paste, rendered smoked Tasso, and Andouille sausage, all deglazed with porter beer to make a rich gravy. Shrimp and rice are incorporated and it’s all cooked together until fluffy

In French, étouffée literally means smothered. So, we create a quick gravy made with shrimp sautéed in butter with our house crab-boil spice blend and the holy trinity, thickened with a medium-dark roux. This flavorful gravy is smothered over rice and garnished with a grilled butterflied shrimp

Creole dishes normally incorporate tomatoes, unlike their Cajun counterparts. One of the best-known is spicy shrimp Creole, a quick stew made with fresh tomatoes, shrimp, bacon and the holy trinity. Finished with a drizzle of chili oil, toasted garlic chips, and served with white rice

We use our house sweet tea, thyme, orange zest, and peppercorns to brine each tender pork chop. The pork is grilled, then finished in the oven with a bourbon butter sauce. Served over a bed of dirty rice and sautéed swiss chard

A saltwater fish found wild along the coasts of the Gulf of Mexico and the Atlantic, black drum fish has a mild, sweet flavor with firm flesh and large, moist flakes. One fillet generously dusted with our house Cajun spices, then seared using a hot cast-iron pan and covered with crawfish étouffée. Served with popcorn rice and sautéed French green beans

Two whole roasted quail stuffed with our house made pork boudin served on a bed of sautéed Swiss chard and finished with a port wine reduction sauce

7 oz sweet-flaked drum fish fillet, encrusted in cornmeal and Cajun spices then deep-fried. Finished with a garlicky lemon-butter white wine sauce with green beans and served with creamy mac & cheese

Our signature dessert. A rich Dutch chocolate cake layered with praline pecans, served slightly warmed with a dollop of fresh whipped cream spiked with Benedictine B&B liqueur and a salted caramel drizzle

A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce

Southern poundcake with bourbon citrus macerated strawberries and lemon curd whipped cream

Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order

A creamy succulent cheese mixture with sautéed crawfish tail meat and the holy trinity of aromatics (onions, celery, and bell peppers), smeared on fresh Leidenheimer French bread and baked till golden brown

A time-tested pimiento cheese recipe served chilled served with crostinis or cracklings

Quintessential spicy Andouille smoked pork sausage, Cajun Cracklins, a spicy deep-fried tradition in South Louisiana culture and fried Boudin balls, meticulously made from pork, rice, and various vegetables. Garnished with house Creole mustard and spicy pickled beans

Sweet-flaked black drum fish fillets, jumbo shrimp, and shucked oysters encrusted in cornmeal and Cajun spices then deep-fried. Served with zesty rémoulade sauce

A Louisiana classic. Plump shrimp cooked in garlic spicy butter to make a very flavorful oil for hunks of crisp French bread to soak up the sauce

A warm, smokey spin to this classic. Leafy hearts of romaine, lightly charred and finished with a drizzle of creamy house-made Creole mustard Caesar dressing, fresh croutons, parmesan cheese shavings, and a grilled lemon wedge

Tender, thinly sliced collard leaves mixed with a citrus black-eyed pea succotash, bacon lardons, and candied pecans, and dressed with a malt vinegar and molasses vinaigrette

Pronounced (muff-uh-LOT-uh). A traditional New Orleans sandwich influenced by Italian immigrants, stuffed with ham, salami, mortadella, provolone, Swiss, and marinated olive salad on Leidenheimer muffuletta bread. Served hot or cold with house-fried potato chips or salad

An American classic originating in 1929 during the streetcar strike in New Orleans. The Martin brothers gave away these amazing free sandwiches to the strikers, the poor boys. This sandwich is served with crispy lettuce, fresh tomato, and homemade rémoulade sauce on Leidenheimer-baked French bread with your choice of fried shrimp, oysters, or grilled andouille sausage. Fried or blacked Drum Fish +6. Served with house-fried potato chips or salad

8oz Angus Beef Burger served on a tossed brioche bun with our house remoulade sauce, melted French Comté cheese, and a smear of zesty bacon and onion relish on a bed of arugula. Served with house-fried potato chips or salad

A Southern specialty. A bowl of creamy yellow corn grits slow-cooked in buttermilk with smoked cheddar cheese. Shrimp sautéed in garlic butter.

A Southern specialty. A bowl of creamy yellow corn grits slow-cooked in buttermilk with smoked cheddar cheese. Shrimp and Tasso (Pork) in a thin red-eye sauce made from reduced coffee and butter

Boneless chicken thigh marinated for twenty-four hours in buttermilk and eleven herbs and spices, then lightly tossed in seasoned flour and fried crispy. Served with fluffy golden-brown beignets and finished with a healthy drizzle of our house-made buttery brown-sugar syrup and a blueberry compote

Eggs Sardou Our Eggs Sardou is a play on a Louisiana Creole dish made with sautéed artichoke hearts, creamed Swiss chard with parmesan cheese and soft baked whole eggs topped with Hollandaise sauce and served with a warm buttermilk biscuit

A simple yet flavorful dish. Beaten fresh eggs and butter, folded for a soft, tender texture, covered with succulent lump crab and cajun hollandaise sauce served with an arugula salad

This heavily seasoned stew is anything but tiny. Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety peanut-butter-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice and topped with a sprinkling gremolata

Vegetarian gumbo is traditionally served during the Lenten season. It starts with a vegetarian roux base, hearty leafy vegetables (Swiss chard, collard greens, black kale, and parsley), and the holy trinity, and is finished with Cajun spices, fresh herbs, and reduced white wine. Served with white rice and topped with a sprinkling gremolata

Our signature dessert. A rich Dutch chocolate cake layered with praline pecans, served slightly warmed with a dollop of fresh whipped cream spiked with Benedictine B&B liqueur and a salted caramel drizzle

A Louisiana classic. Bread pudding served warm with a brown butter bourbon sauce

Southern poundcake with bourbon citrus macerated strawberries and lemon curd whipped cream

Soft, pillowy French donuts, fried until golden brown, then dusted with a generous amount of powdered sugar. Made fresh to order

Beef sliders with pickles and our house remoulade sauce. 12 sliders to a tray. ($3.50 / person) Serves 12

Wings grilled and tossed in a hot-honey sauce and served with remoulade dipping sauce. ($6.25 / person) Serves 8

Deep fried cornbread balls served with whipped honey butter. ($3.50 / person) Serves 12

House fried potato chips tossed in our Cajun seasoning. ($2.50 / person) Serves 8

Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety dark-colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice. ($15.00 / person) Serves 10

Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety dark colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice. ($14.00 / person) Serves 10

Our signature dish defines the diverse roots of American cuisine. Gumbo starts with a velvety dark colored, full-fat roux base made from rendered pork and chicken, flavored with the holy trinity, Cajun spices, and fresh herbs. Served with white rice. ($14.50 / person) Serves 10

Vegetarian gumbo is traditionally served during the Lenten season. It starts with a vegetarian roux base, hearty leafy vegetables (Swiss chard, collard greens, black kale, and parsley), and the holy trinity, and is finished with Cajun spices, fresh herbs, and reduced white wine. Served with white rice. ($12.50 / person) Serves 10

A quick stew made with fresh tomatoes, shrimp, bacon and the holy trinity. Finished with a drizzle of chili oil, toasted garlic chips, and served with white rice. ($14.00 / person) Serves 10

Our jambalaya starts with a dark brown roux, tomato paste, rendered smoked Tasso, and Andouille sausage, all deglazed with porter beer to make a rich gravy. Shrimp and rice are incorporated and it’s all cooked together until fluffy. ($13.50 / person) Serves 10

Ham, salami, mortadella, provolone, Swiss, and marinated olive salad on Leidenheimer-baked muffuletta bread. Served with house-fried potato chips. ($8.80 / person) Serves 10

Your choice of seafood, crispy lettuce, tomato, and homemade rémoulade sauce on Leidenheimer-baked French bread. Served with house-fried potato chips. ($10.00 / person) Serves 10

Mixed collard leaves with a citrus black-eyed pea succotash, bacon lardons, candied pecans, malt vinegar, and a molasses vinaigrette. ($10.00 / person) Serves 10

Hearts of romaine with croutons, Parmesan cheese shavings, grilled lemon, and house-made Creole mustard Caesar dressing. ($11.00 / person) Serves 10

Dutch chocolate cake with praline pecans, whipped cream, Benedictine B&B liqueur, and salted caramel drizzle. 16 slices.

Dutch chocolate cake with praline pecans, whipped cream, Benedictine B&B liqueur, and salted caramel drizzle. 8 slices.

Bread pudding served warm with a brown butter bourbon sauce. ($9.00 / person) Serves 36

Bread pudding served warm with a brown butter bourbon sauce. ($9.00 / person) Serves 18

A red sangria with cinnamon allspice infused fruit brandy, cranberry juice and rounded off with Lillet Rouge

A seasonal take on a Pimm's Cup with Applejack brandy, pear liqueur and topped with Austin Eastcider

A spicy jalapeño infused dirty gin martini. Served with a cajun spiced rim and a skewer of jalapeño, pickled onion, and olive

A very balanced rum cocktail made with Ten To One White Rum, lime juice, house made honey rosemary syrup and a wash of fine brandy absinthe

Our signature cocktail. A whiskey sour made with our cold brew southern ice tea

A perfectly balanced Manhattan; a little dry and a little sweet

Two of the most popular spirits in the south, whiskey and rum, show harmony in this old fashion

Smokey old fashion with Uncle Nearest 1884 whiskey, mezcal, with a touch of cognac, and brown sugar simple syrup

A spicy margarita with our house made spicy syrup and a Cajun salted rim

B&B and Hiatus Anejo tequila playing nice in a coupe

French 75 is a cocktail made from gin or cognac, champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze. The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris

French Press coffee martini with dark rum

A Munich style lager brewed with pale and caramel malts and German Perle hops. It has a smooth, malty, slightly caramel flavor and a rich amber color

A Double Dry Hopped IPA packed with Citra, Apollo and a blend of experimental hops. It pours a lively gold color while the brewing process produces a distinctive haze. Coming in right at 6% ABV, Jockamo Juicy IPA produces tropical and fruity notes that will leave you wanting more

A crisp, smooth dry craft cider made with European bittersweet apples and American dessert apples

Helles Doppelbock - A creature of the swamp, is a unique, high-gravity brew made with pilsner malt, German lager yeast, and German Perle hops. Unlike other high-gravity brews, Andygator® is fermented to a dry finish with a slightly sweet flavor and subtle fruit aroma

Turbodog is a dark brown ale brewed with pale, caramel, and chocolate malts and Willamette hops. This combination gives Turbodog its rich body and color and a sweet chocolate, toffee-like flavor

Kronenbourg 1664 was named after the year of the Hatt family, the founders of Kronenbourg. Its golden hues and delicate bitterness come from selecting the best hops, the 'Strisselspalt', and the unique know-how of Kronenbourg’s master brewers for over 300 years

An intense Cabernet Sauvignon with ruby red color, it’s a generous wine with typical olfactory sensations of the two varieties that make up the blend. Hints that recall red plums and notes of Mediterranean scrub, with pleasant nuances of black pepper. In the mouth it is fresh, soft and well balanced, with an aftertaste of cocoa and vanilla

A Syrah & Grenache blend. It is a garnet-red colored wine with a blue hue. Its scent of ripe fruit is dominated by black currants underlined with hints of spices and pepper. In the mouth, it is round and harmonious with long smooth tannins

The cru wines are fermented and aged in oak barrels in the domaine air-conditioned cuverie, though regional appellations are partly made in stainless steel too. The percentage of new oak barrels varies between 10 to 40%, the preferred origin of that oak is mainly Allier. Flavors of ripe cherry, crunchy tannins, and a long finish

This white shows floral fruit, lime, and green freshness on the nose and palate. Overall, it's lightly fizzy and possessed of zippy acidity; you'll want to have a plate of shellfish on hand when you drink this

Alsace is one of France’s most unique viticultural regions. On the nose, this riesling from Alsance, reveals an intense complexity that mixes yellow fruits such as apricot, nectarine and Mirabelle plum, reinforced by the mineral expression of its terroir. The mouth is frank and juicy, the aromatic complexity of the nose is also expressed with greed and finesse

Pale green edges with a bright citrus bouquet and juicy tropical aromas. Lime, grapefruit, pineapple and pear flavors are vibrant and fresh. Smooth mineral notes and a hint of herbs creates complexity for this crisp and delightful wine, followed by an elegant finish

Consisting mainly of sémillon, with smaller percentages of sauvignon blanc and muscadelle, Emotions de la Tour Blanche is a traditional French sweet dessert wine

Tramin Chardonnay from Trentino-Alto Adige is a full-bodied Italian Chardonnay with a bright golden hue. On the nose, it offers aromas of ripe yellow fruits, honey, and a hint of toasted almonds. On the palate, it is well-balanced with a creamy texture and a long, lingering finish

It’s no wonder Tavel has been dubbed the king of rosés—there is something majestic that sets it apart from other rosés, a grandeur that could only come from Grenache grown in the Rhône Valley’s finest terroirs. Its rich fruitiness on the palate recalls ripe strawberries warmed under the sun, then notes of spice and licorice kick in for a full-bodied, full-flavored finish that marries beautifully with gumbo

The "San Boldo" Valdobbiadene DOCG Prosecco displays a straw yellow color that prefaces the crisp, characteristic aromas of golden apples and wild flowers. The palate is intense, dry, and fresh with a fine and persistent finish

Lemonade that will knock your socks off. Lemons are squeezed in-house every morning and sweetened with a brown sugar simple syrup. Simply sweet, tangy and refreshing

Southern sweet tea recipe that is smooth, sweet, and delicious. Please choose your sweet level

Cola is made from eleven carefully chosen & blended ingredients including Caribbean kola nuts, Mexican limes and a selection of distilled botanicals & spices including Jamaican pimento berry & Madagascan vanilla

Essential oils from our signature blend of three gingers from the Ivory Coast, Nigeria and Cochin, India. This classic Ginger Ale has an authentic and refreshing taste and aroma. Perfectly balanced to enhance the flavor notes of the finest whiskies, bourbons and rums, but equally as delicious on its own as a soft drink. Non-GMO certified. Naturally sourced ingredients. No artificial sweeteners or colors

Crafted by brewing our signature blend of three gingers from the Ivory Coast, Nigeria and Cochin, India. Not too sweet on the palate, this bold and refreshing non-alcoholic Ginger Beer has a deep, long-lasting ginger character. Perfectly balanced to complement the finest spirits or equally as delicious on its own as a soft drink. Non-GMO certified. Naturally sourced ingredients. No artificial sweeteners or colors

Abita Root Beer is made with a hot mix process using spring water, herbs, vanilla, and yucca (which creates foam). Unlike most soft drink manufacturers, Abita sweetens its root beer with pure Louisiana cane sugar

A smoky herb blend that captures the bold spirit of Cajun and Creole cuisine. Rich with paprika, herbs, and aromatic spices, this salt-free blend lets you control the seasoning while delivering authentic Southern flavor.